Concepedia

Oxidation Control

Oxidation Control is a chemical stability management process in winemaking that specifically regulates the exposure of wine to oxygen during production and aging to prevent undesirable oxidative degradation while preserving sensory and compositional integrity.

752

Publications

40.3K

Citations

3K

Authors

951

Institutions

Publications per year

2017–2026

200

Parents

Children

Publications

752

Inhibition of oxidation of human low-density lipoprotein by phenolic substances in red wine

E. N. Frankel, J. Bruce German, J.E. Kinsella et al. · The Lancet · 1993 · 1.6K citations

, , +16

Evaluation of mild acid oxidation treatments for MWCNT functionalization

F. Avilés, J.V. Cauich-Rodríguez, L. Moo-Tah et al. · Carbon · 2009 · 611 citations

, , +11

Oxygen with Phenols and Related Reactions in Musts, Wines, and Model Systems: Observations and Practical Implications

Vernon L. Singleton · American Journal of Enology and Viticulture · 1987 · 513 citations

, , +17

An overview of biodiesel oxidation stability

James Pullen, Khizer Saeed · Renewable and Sustainable Energy Reviews · 2012 · 501 citations

, , +8

Free radical scavenging capacity and inhibition of lipid oxidation of wines, grape juices and related polyphenolic constituents

Concepción Sánchez-­Moreno, José A. Larrauri, Fulgêncio Saura-Calixto · Food Research International · 1999 · 470 citations

, , +16

1–5 of 752

Authors

3K

  1. IN
    Ignacio Nevares

    Universidad de Valladolid, Spain

    5 publications · 225 citations

    5

    h-index

  2. AC
    Andrew C. Clark

    Charles Sturt University, Australia

    4 publications · 159 citations

    4

    h-index

  3. AC
    A. C. Silva Ferreira

    Universidade Católica Portuguesa, Portugal

    4 publications · 509 citations

    4

    h-index

  4. CO
    Carla Oliveira

    Universidade Católica Portuguesa, Portugal

    4 publications · 509 citations

    4

    h-index

  5. EN
    E. N. Frankel

    University of California, Davis, United States

    4 publications · 1.9K citations

    4

    h-index

1–5 of 3K

Institutions

951

  1. University of California, Davis

    Davis, United States

    15 h-index

    43 publications

    4.9K citations

  2. Centre National de la Recherche Scientifique

    Paris, France

    11 h-index

    35 publications

    1.3K citations

  3. Universidade do Porto

    Porto, Portugal

    9 h-index

    32 publications

    1.3K citations

  4. Commonwealth Scientific and Industrial Research Organisation

    Canberra, Australia

    7 h-index

    11 publications

    513 citations

  5. Northwest A&F University

    Yangling, China

    7 h-index

    39 publications

    1.9K citations

  6. Chinese Academy of Sciences

    Beijing, China

    7 h-index

    33 publications

    1.8K citations

  7. Rede de Química e Tecnologia

    Porto, Portugal

    6 h-index

    16 publications

    762 citations

  8. Université de Bourgogne

    Dijon, France

    6 h-index

    26 publications

    484 citations

1–8 of 951

Venues

  1. Food Chemistry

    40 publications · 3.3K citations

    30

    h-index

  2. Food Research International

    21 publications · 1.8K citations

    17

    h-index

  3. LWT

    14 publications · 505 citations

    14

    h-index

  4. European Food Research and Technology

    14 publications · 640 citations

    14

    h-index

  5. Journal of Agricultural and Food Chemistry

    16 publications · 1.5K citations

    14

    h-index

1–5